Cherry Cobbler Recipe
Cherry Cobbler Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I've made this recipe for years, adapting it to suit our taste. It's a delicious way to use lots of cherries. I hope you enjoy this tart treat!—Peggy Burdick, Burlington, Michigan
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 5 cups pitted canned tart red cherries
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons plus 1-1/2 teaspoons lemon juice
  • TOPPING:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter
  • 1/3 to 1/2 cup milk

Directions

Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown. Yield: 6-8 servings.
Originally published as Cherry Cobbler in Taste of Home February/March 1995, p9

Nutritional Facts

1 each: 291 calories, 4g fat (2g saturated fat), 9mg cholesterol, 173mg sodium, 65g carbohydrate (49g sugars, 2g fiber), 3g protein.

  • 5 cups pitted canned tart red cherries
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons plus 1-1/2 teaspoons lemon juice
  • TOPPING:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter
  • 1/3 to 1/2 cup milk
  1. Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
  2. Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown. Yield: 6-8 servings.
Originally published as Cherry Cobbler in Taste of Home February/March 1995, p9

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Reviews forCherry Cobbler

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MY REVIEW
kpossible18 User ID: 6350571 264
Reviewed Jul. 15, 2014

"i also added almond extract and it tasted a lot better the second time around. after reading the other reviews i spread the batter and it cooked through. so all in all yes i will make it again."

MY REVIEW
caleahy User ID: 6330575 655
Reviewed May. 24, 2014

"Cherries very tart; topping was flavorless and insufficient ."

MY REVIEW
Ladybuglkl28 User ID: 3275344 652
Reviewed May. 6, 2013

"Everyone loved this recipe! I read the other review given and what I did was add 1 tsp. of almond extract and 1 tsp. of lemon juice. When I make it again, I will make sure I spread the cobbler batter out more. I put spoonfuls into the cherry mixture, but it took longer for it to bake because the batter wasn't cooking through. I will definitely make this again!"

MY REVIEW
Isolda User ID: 2915263 1760
Reviewed Mar. 15, 2010

"I had a recipe I somehow lost that was very similar to this one. I recall that 1 teaspoon of almond extract was added to the stewed cherries. I used that instead of the lemon juice and really liked the results. However, another time I used the lemon juice and liked that too. Whichever I use, I love this recipe!"

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